Summer has become the season of declarations. We declare a drink of the summer. (My bet’s on the spaghett, or perhaps the Hugo spritz.) We declare a song of the summer. (Nicki Minaj, Ice Spice and Aqua on “Barbie World” will power me through Labor Day.) We declare a vibe of the summer. (“Tomato Girl…
If you’re convinced that red wine should be reserved for the colder, more sweater-worthy months, consider the tinto de verano. A fizzy, ruby-hued combination of red wine and citrusy soda served over ice, it’s to summer in Spain what a chilled bottle of rosé is to l’été in Provence. “It’s a fun, easy beach or…
By Gisela Williams Whether in a field or atop a building, more and more Berlin chefs seem to be cooking over open fires. At Kramer Restaurant, in the lively Kreuzkölln neighborhood as of January, an open-fire grill is front and center; those who book the chef’s table can observe cooks expertly singeing steak, fish and…
Apple pie may rule fall, but cherry pie is summer’s queen, lording over all other flavors for the few brief weeks when fresh cherries are in season. Because, while cherry pies made with frozen fruit are perfectly delightful, nothing beats the juicy bite of seasonal cherries, baked until syrupy and wrapped in a buttery crust.…
Hello! Mia here, filling in for Melissa Clark, who’s on vacation. I’ll start with a confession: For most of my life, I was a potato-salad hater. Too much mayonnaise, too many lackluster celery chunks, too much meh. Why smush potatoes into mayo when you could shingle them with cheese or roast them until crispy? What…
For me, the only Icee is the one that Kon Ping Young — Mr. Young to me — used to make at the Crack Seed Store in Honolulu, where I grew up, in what people in Hawaii call small-kid time. The base was always strawberry, the rosy slush whorling down into the cup. Halfway through,…
It may have been no pepperoni with extra cheese, but it still caught the eye of archaeologists working on the ruins of Pompeii, and not because they were hungry. The researchers were excavating the site earlier this year when they ran across a fresco depicting a silver platter laden with wine, fruit — and a…
There are a few summer inevitabilities: A heat wave that will test the limits of your window air-conditioner. Sweating on a subway platform. One of your favorite bands or musicians playing a show at Forest Hills Stadium. Concerts are a boon for restaurants in that tree-lined section of Queens, and, if you’re not a local,…
The new Superiority Burger on Avenue A is about 10 times larger than the original, a 240-square-foot below-grade box on East Ninth Street that was outgrown “on the first day,” according to Brooks Headley, the chef and an owner. The second location finally has room for tables, chairs and other stuff like that. It has…
SoFun Kitchen Chao Wang, whose sleek East Village restaurant, Hunan Slurp, was awarded two stars nearly five years ago by Pete Wells in The New York Times, has opened a noodle-centric sibling in Queens. The name is derived from “suo fen,” meaning slurp noodles, so slurping is the sport on display with mifen rice noodles…